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–+ servings

Chai Cookies

Delightful cookies infused with warm chai spices, perfect for a cozy afternoon snack or dessert spread.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 1/4 cups unsalted butter Browned before mixing
  • 2 cups all-purpose flour
  • 1 1/4 cups light brown sugar
  • 4 large egg yolks
  • 2 tsp vanilla
  • 1/2 tbsp heavy cream
  • 1/2 tbsp molasses
For the Spiced Sugar
  • 6 tbsp granulated white sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cardamom
  • pinch ground cloves
For the Dry Ingredients
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 1/4 tsp ground cloves

Method
 

Preparation
  1. Prepare the spiced sugar by mixing the granulated sugar with cinnamon and the other spices. Set aside.
  2. Brown the butter in a saucepan over medium heat until it turns golden brown. Let it cool slightly.
  3. In a bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining spices.
  4. Beat the brown sugar and egg yolks together until creamy. Mix in the browned butter, vanilla extract, heavy cream, and molasses.
  5. Combine the wet and dry mixtures until just combined.
  6. Form dough balls and roll them in the spiced sugar before placing them on baking sheets lined with parchment paper.
Baking
  1. Bake at 350°F (175°C) for about 11 minutes or until the edges are lightly golden.
  2. Cool the cookies on wire racks before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g

Notes

Chai Cookies can be served warm or at room temperature. They pair well with tea or coffee. To store, keep in an airtight container at room temperature for about a week, or freeze for up to three months.

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